Hot pepper prawns

Simple but impressive – that’s how we’ll sum up this delicious Ken Hom recipe for hot pepper prawns. Serve it with rice and your guests will be asking for more!

Serves
4
Preparation time
18 minutes
Cooking time
4 minutes

Ingredients

1 lb (450g) raw prawns

1 teaspoon salt

2 teaspoons cornflour

2 teaspoons sesame oil

2 tablespoons oil, preferably groundnut

2 fresh chilli, seeded and coarsely chopped

1 tablespoon black beans

2 tablespoon garlic, coarsely chopped

4 tablespoons spring onions, coarsely chopped

3 tablespoons white rice vinegar

2 tablespoons dark soy sauce

1 tablespoon sugar

2 teaspoons cornflour mixed with 2 teaspoons water

Method

  1. Peel the prawns and discard the shells.
  2. Using a small sharp knife, split the prawns partially and remove the fine digestive cord.
  3. Pat the prawns dry with kitchen paper and combine with the salt, cornflour, and sesame oil and mix well.
  4. Heat a wok or large frying pan until it is hot, then add the oil and prawns.
  5. Stir-fry for 1 minute and remove the prawns with a slotted spoon.
  6. In the remaining oil, add the chilli, black beans, garlic, and spring onions.
  7. Stir-fry for 20 seconds and add the vinegar, soy sauce, and sugar.
  8. Stir in the cornflour mixture and return the prawns to the wok.
  9. Cook for another 2 minutes and serve at once.

 Hint:

·         The sauce can be doubled and tossed with fresh egg noodles or rice noodles for a one-dish meal.

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